1 1/2 cups wheat rava
1 finely sliced large onion
1 large tomato, finely chopped (optional)
3-4 slit green chillis
1″ ginger finely chopped
1 tbsp ghee or oil
1 tbsp chopped coriander leaves
3 3/4 to 4 cups water
salt to taste
1 tsp mustard seeds
1 tbsp bengal gram
1 tbsp black gram dal
12-15 curry leaves
. Heat oil or ghee in a cooking vessel, add the mustard seeds and let them splutter.
. Add bengal gram, black gram, curry leaves and saute them till the dals turn red and a nice aroma emanates the kitchen.
. Add the sliced onions, green chillis and ginger and saute for 2 mts.
. Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt and water and bring to a boil before adding the wheat ravva.
. Now, reduce heat and slowly add the wheat rava to the water and mix it continuously so that lumps don’t form and it combines well with the water.
. Cover with lid and let it simmer for 12 mts. Turn off heat. Combine well. Garnish with chopped coriander leaves.
. Serve hot. You can also serve with chutney, sugar or pickle of your choice.
Boondi – 3 cups
Onion – ¾ cup, finely chopped
Tomatoes – ¾ cup, finely chopped
Green chilies – 1, finely chopped
Cilantro/coriander leaves – 3 tablespoon, finely chopped
Chaat masala – 1 ½ teaspoon
Lemon juice – 1 tablespoon
Salt – to taste (optional)
. Take boondi, onion, tomato, cilantro, green chilies, chaat masala. (I have not added salt because my boondi is already salted.)
. Mix well and then add lemon juice and mix. Lemon juice is must it takes the dish to the whole new level.
. Serve immediately.
2 large eggs
1 large onion finely chopped
1 green chili slit or chopped
½ tsp. of garam masala (adjust to suit your taste) – optional
½ tsp. ginger garlic paste – optional
red chili powder as needed
pinch of turmeric
oil as needed
½ tsp. cumin / jeera
few coriander leaves or curry leaves – optional
. Chop onions finely.
. Add oil to a pan. Add cumin, when it splutters add onions, chilies and fry until golden.
. Add ginger garlic paste and fry till you get a nice aroma.
. Pour the eggs and scramble lightly. Keep cooking and scramble once more. Stir egg bhurji constantly to prevent burning.
. Add masala powder, red chili powder, curry leaves or coriander leaves. Stir well.
. Check the salt and spice and adjust.
. Cook until just cooked. Switch off the stove.
. Garnish anda/egg bhurji with coriander leaves.
. serve egg bhurji with rice or chapathi.